Didn’t pick enough wild Alaska blueberries for a pie? Make a big Pop-Tart
This frosted smaller-volume pastry hits all the pie notes — inky blue, sweet/tart filling, flaky, salty crust.
This frosted smaller-volume pastry hits all the pie notes — inky blue, sweet/tart filling, flaky, salty crust.
It’s simple and addictively delicious — and you probably have everything you need to make it right now.
Cacio e pepe — silky, peppery pasta made with sheep cheese — will make you appreciate the simple brilliance of Italian cooking.
If there’s a more end-of-the-roady breakfast food in the Alaska recipe canon than these sourdough crumpets, I don’t know what it is
I’m way into making homemade Funfetti cakes with fluffy buttercream frosting. Blame my ‘80s childhood, but Funfetti says birthday to me.
Lately, I’ve been making a version of of the fast food fish sandwich at home. Turns out they aren’t very hard, my family loves them, and they play all the nostalgic notes.
I’ve been influenced to try a TikTok dish called the salmon sushi bake that’s been making the rounds. Turns out it’s a primo way to use frozen fish.
Made with store-bought puff pastry on top, this pie both beautiful and fast to pull together for a dinner party. Uses halibut or cod and a little smoked salmon.
The dish is one of those simple Southern miracles that takes a bag of beans, a little meat, and a few vegetables and turns it into smoky, silky brilliance.
Miss the grandeur of that swanky, old-fashioned Anchorage department store? You can still make the soup!